Sorrel and Potato Leek Soup


Hello my friends, I hope you all had a wonderful and relaxing weekend!  This is a big week for us- we are set to close on our next house on Thursday (please keep us in your thoughts, the loan process with a bank these days is not the easiest process and we’re really hoping they get it together to close in time)!  I’m so excited to share it with you, I have pretty much the same feeling that I do the weeks leading up to Christmas when I just want to give everyone their gifts because it’s torture waiting for the day!  In the meantime, we’re still staying with our friends.  And one of the huge perks of that is that we have access to their gardens and eggs from their chickens!  It’s convinced me that as soon as we’re settled I need to get our own garden going.  There are few things more satisfying to me than walking outside, harvesting some vegetables/herbs/fruits and then preparing a meal with them.  It’s just so incredible!

Now, for this soup!  Sorrel.  I’d never had it before and now I feel like I’ve been missing out my entire life!  If you’ve never had it, you just HAVE to track some down (it’s super easy to grow).  It has this crazy intense lemon flavor and spiciness that is so unique- I want it mixed into my salads, I want to make pesto with it, I want it in all my soups!  This particular soup was the suggestion of our friend, who had stumbled across a similar recipe in a SF farmer’s market cookbook that they think has since gone out of print (if you know the one please let me know so I can properly credit!)  It’s so light but full of flavor.  And the sorrel calms down a bit when paired with the potato and leeks- it just really sings.  As a bonus, it’s super quick to whip up!  Hope you enjoy!  xx- Sarah  {Styling: Hostess Haven}

Shop this post:  clay steamer pot QuitoKeeto, soup ladle:  Food 52, brass bowls: Tom Dixon, tea towels: Canvas Home Store, Leif Shop, salt bowl: Skultuna 1607

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Sorrel and Potato Leek Soup

Sorrel and Potato Leek Soup

* I've been making/drinking bone both on the recommendation of my acupuncturist and it's been incredible! It's super easy to make- I throw whatever vegetables I have on hand in a big pot (onions, carrots, celery, garlic, ginger (peeled and cut into chunks), leeks ,herbs (like thyme and rosemary) turmeric (peeled and cut into chunks) with a splash of apple cider vinegar and the bones of an organic, humane certified roasted chicken. Fill the pot up with water, bring to a boil, reduce heat to the lowest possible and let it simmer for 8 hours. Strain the broth if needed and freeze whatever you won't be able to consume in a few days. It's the perfect base for soups, but I also drink it straight (warmed) and it just feels like I get stronger when I drink it. I find it to be so helpful for my health.


  • 4 leeks
  • 1 large russet potato, cleaned and diced
  • 1 large clove of garlic, minced
  • 1 bunch of sorrel, stems removed and cut into ribbons
  • 1 tablespoon of ghee or coconut oil
  • 1 teaspoon sea salt (more to taste)
  • 5 cups of bone broth* or vegetable stock


  • Clean and chop leeks, setting aside the dark green parts.
  • Add to a medium pot with coconut oil and cook over medium/low heat for 3 minutes, or until leeks begin to soften.
  • Add garlic, and cook for an additional two minutes, stirring frequently.
  • Add potatoes and broth or stock. Simmer on low heat for 20 minutes, or until potatoes are soft.
  • Add salt, taste and adjust for your preference.
  • Ladle into bowls and add sorrel immediately before serving. Enjoy!

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Reader Comments

  1. yp|

    this looks amazing, as does the bone broth recommendation. i always feel amazing when i finish a nice ramen or soba soup based on chicken or pork broth .

  2. kristie {birch and wild}|

    Sorrel is so delicious, but I have never thought of adding it to a soup before. This looks delicious!